Ingredients
-
-
2
-
2
-
1
-
1
-
2
-
1
-
1
-
5
-
1
-
4
-
-
1
-
2
-
2
Directions
Jack Fry’s Lobster Crab Cakes With Creamy Dijon Sauce, Another Jack Fry’s special!! Crab and lobster together pan FRIED in butter!! What can be better?, This is – or was – one of my favorite appetizers at Jack Fry’s, and used to order it nearly every time we ate there The flavor of the cakes is nothing less than mouth-watering, and the sauce is perfect Unfortunately they’re not on the menu anymore, and even their long-time servers are puzzled by that they were a favorite for a lot of people Regardless, the recipe is priceless – thank you! I’d just add, if you like crab cakes in general, as I do, then there’s a very good chance you will absolutely love these , Another Jack Fry’s special!! Crab and lobster together pan FRIED in butter!! What can be better?
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Steps
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1
Done
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To Make the Cakes: in a Large Bowl, Blend the Egg Whites, Mayonnaise, Old Bay Seasoning, Cayenne, Cracker Meal and Lemon Juice. |
|
2
Done
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Fold in the Crab Meat and the Lobster Meat. |
|
3
Done
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Divide Into 10 Portions and Flatten Gently to Form a Cake. |
|
4
Done
|
Coat Each Cake in the Breadcrumbs. |
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5
Done
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Pan Sear the Cakes in the Butter For 2-3 Min on Each Side. |
|
6
Done
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Do This in Batches and Drain on Paper Towels to Get Rid of Any Excess Grease. If More Butter Is Needed, Add More. |
|
7
Done
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to Make the Sauce: Combine the Shallot, Wine and Broth in a Saucepan. |
|
8
Done
|
Bring to a Boil and Reduce by Half. |
|
9
Done
|
Add the Heavy Cream and Reduce by a Third. |
|
10
Done
|
Whisk in the Mustard. |
|
11
Done
|
to Serve: Pool the Sauce on a Warm Plate. |
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12
Done
|
Place 2 Crab Cakes on Top. Garnish With Lemon Slice If Desired. |
